Fitbomb and I stayed up late last night working on our side project so I was especially grumpy when the Double-O’s barged into our room at 7:00 a.m. on the dot. Mommy really needed her black espresso this morning. Since I still had a hacking cough, didn’t get enough sleep, and the boys had no school, I decided to skip out on my class at CrossFit Palo Alto. Are those good enough excuses, Coach Trish?
Instead of getting my WOD on, I spent the morning hanging with the boys and making a quick batch of pressure cooker beef broth with oxtails and cross shanks to soothe my raw throat.
As I babysat the kids and the pot of pressurized broth, I patiently scrambled eggs and ghee a la Gordon Ramsay for breakfast. These come out with an ultra-creamy and custardy texture, but it’s much easier to achieve these results in the SousVide Supreme – with no effort.
At lunchtime, I downed a couple of bowls of soup filled with fork tender beef. I know bone broth is good for you, but it tastes so much better when you’ve got some meat in there, too.
I seasoned a big pile of New York steaks with Magic Mushroom Powder, vacuum-sealed them, and dunked them in the SousVide Supreme for a few hours.
Oh! I almost forgot that I got in a fender bender this afternoon. I’m fine and the car is a little dinged, but I’m p.o.’d that some inattentive loser of a driver is causing me to be carless for a week. On a brighter note, the accident occurred as I was returning home after a super-productive meeting with some people about our side project. I have to say it’s looking pretty darn cool, and I’m proud of all the hard work Fitbomb and I’ve put into it. I’ll have an announcement soon, I promise.
…prepared a gravy with sauteed mushrooms…
…sauteed chard and red onions…
…and charred the sous vide New York steaks with my kitchen torch.
Time to get some zzz’s!1